Bioavailability Guide: How Well Are Jimmy Joy Vitamins & Minerals Absorbed?

At Jimmy Joy we take into account not only the quantity, but also the quality of these compounds, because we want you to benefit as much as possible from the healthy properties of these vitamins, minerals and trace elements. So read on to find out all about the micronutrients in our foods and their bioavailability!

• Vitamin A
• Vitamin D
• Vitamin E
• Vitamin K
• Vitamin C
• Thiamine
• Riboflavin
• Niacin
• Vitamin B6
• Folic acid
• Vitamin B12
• Biotin
• Pantothenic acid

• Potassium
• Chloride
• Calcium
• Phosphorus
• Magnesium
• Iron
• Zinc

• Copper
• Manganese
• Selenium
• Chrome
• Molybdenum
• Iodine

Vitamins

Vitamin A

Vitamin A is the name for the collective group of substances that have retinol activity. To determine the biological value of substances with vitamin A activity, it is compared with the biological value of retinol. All-trans retinol is the main source of vitamin A in Western countries, which has a high bioavailability. But since this form of vitamin A comes from animal sources, we do not use it in our Plenny meals. The plant-derived form of vitamin A is B-carotene. However, the activity of vitamin A in this form is relatively poor. More specifically: to obtain the same vitamin A activity as 1 mg of retinol, one needs to consume 12 mg of B-carotene in the diet. Fortunately, there are synthetic forms of retinol, such as retinyl acetate or retinyl palmitate. These are widely used as a supplement. One international unit (IU) of retinol is equivalent to 0.344 μg of retinyl acetate and 0.548 μg of retinyl palmitate. In other words, you need less retinyl acetate than retinyl palmitate to end up with the same vitamin A activity. With this in mind, it probably won’t surprise you that we use vitamin A in the form of retinyl acetate for our micronutrient blend. [1–5]

Vitamin D

Vitamin D is the general term for vitamin D2 (ergocalciferol) and vitamin D3 (cholecalciferol). The average absorption of vitamin D from an average diet is about 80%, regardless of the form used. However, evidence suggests that the activity of vitamin D in the form of cholecalciferol (D3) is higher, which is why we use it for our meals. [6–8]

Vitamin E

Vitamin E can be added to foods and supplements in the form of d-α-tocopherol, dl-α-tocopherol, d-α-tocopheryl acetate, dl-α-tocopheryl acetate, and d-α-tocopheryl acid succinate. Acetate and other esters are the most common form of fortification and are widely available. Therefore, vitamin E is added to our products in the form of dl-α-tocopheryl acetate. As with vitamin A, the United States Pharmacopeia (USP) has defined one IU for vitamin E to compare the activity of different forms with α-tocopherol having the highest activity. One IU was defined as equivalent to 0.45 mg of α-tocopherol versus 1 mg of all-rac-α-tocopheryl acetate. In general, the absorption of tocopherol from an average diet is approximately 75% and requires the presence of fat. [1,9,10]

Vitamin K

Vitamin K exists in two forms in the human diet: phylloquinone (vitamin K1) and a series of menaquinones (vitamin K2). The main differences between the forms of vitamin K are the half-life – a measure of how long a compound stays in the body. Vitamin K1 stays in the body for only a few hours, similar to vitamin K2 in the form of MK4. Vitamin K2 in the form of MK7, however, has a long half-life and can stay in the body for days, resulting in greater bioavailability. So guess which one we use…? You guessed it – vitamin K2 in the form of MK7 [11,12]

Vitamin C 

Vitamin C can be added to foods in the form of L-ascorbic acid, sodium L-ascorbate, calcium L-ascorbate, potassium L-ascorbate, and L-ascorbyl palmitate. The most commonly used form is ascorbic acid, which is assumed to be highly bioavailable. In line with this, a recent study has shown that the bioavailability of ascorbic acid is equivalent in ascorbic acid tablets, orange juice, whole orange slices, and cooked broccoli. For this reason, we use it in our Jimmy Joy products. [13-17]

Thiamine

Thiamine vitamers have equivalent activity and bioavailability. The most commonly used forms for supplements are thiamine mononitrate and thiamine hydrochloride. Although bioavailability is considered equal, thiamine in the form of thiamine mononitrate is added to Jimmy Joy products! [1,18,19]

Riboflavin

Riboflavin can usually be found in foods as protein cofactors flavin adenine dinucleotide (FAD) and flavin mononucleotide (FMN) (80-90%), and less frequently in the form of riboflavin. However, all forms have equivalent bioavailability. [1,20]

Niacin

There are several vitamers including nicotinic acid, niacinamide, NADH, NADPH, and bound forms of niacin. Furthermore, in the case of niacin, the major vitamers have roughly equivalent bioactivity. However, NADH and NADPH are gastronomically insatiable, meaning they can crash after consumption and before they perform their task. Nicotinic acid and niacinamide have similar bioactivity, but nicotinic acid can have a noticeable side effect: flushing. While we want you to glow, we have chosen the form that does not have this effect, niacinamide. [1,21,22]

Vitamin B6

The most common form of vitamin B6 in supplements is pyridoxine. Pyridoxine hydrochloride (PN-HCl) is the most commonly used synthetic form for food fortification. Vitamin B6 has approximately equivalent bioactivity to the major B6 vitamers. However, some reports show lower activity of pyridoxal and pyridoxamine than pyridoxine. Reason enough for us to fortify our foods with vitamin B6 in the form of pyridoxine hydrochloride. [1,22,23].

Folic acid

Natural folates from foods have a lower and more variable bioavailability than folic acid. The bioavailability of naturally occurring dietary folate is 50%, while the bioavailability of folic acid from fortified foods is approximately 85%. Therefore, it can be argued that folic acid has a higher bioavailability than natural folates, which is why we use it for our meals. [24-26]

Vitamin B12

Vitamin B12 or cobalamin and its main sources are of animal origin. Currently, cyano and hydroxocobalamin can be added to food products. From these sources, we choose to add cyanocobalamin to our products; this is a stable form that is easily converted by the body into the active forms, methylcobalamin and 5-deoxyadenosylcobalamin, which in turn can be used by the body. [1,22,27]

Biotin

Biotin exists in free forms (D-biotin) and in protein-bound forms, such as biocytin. The common natural form (D-biotin) is highly available and has an incredibly high absorption rate, with almost complete absorption! In contrast, data on the absorption of protein-bound biotin from food is lacking. Therefore, D-biotin seemed to be the best choice for our products. [1,28,29]

Pantothenic acid

There is little to no information available on the bioavailability of pantothenic acid, however, values ​​of 40% to 61% have been given for the absorption of food-bound pantothenic acid. Pantothenic acid can be added to foods in the form of calcium D-pantothenate, sodium D-pantothenate, or dexpanthenol, which all show similar bioactivity. However, calcium D-pantothenate is widely used due to its chemical stability and long shelf life, unlike sodium pantothenate or free pantothenic acid. For this reason, pantothenic acid is present in our products in the form of calcium D-pantothenate! [1,22,30,31]

Minerals

Potassium

Potassium can be added to foods in the form of potassium L-ascorbate, potassium iodide, potassium dihydrogen phosphate, potassium carbonate, and potassium chloride and many others. In dietary supplements, potassium chloride is most often used. Approximately 90% of potassium from food is absorbed by the body, but unlike most micronutrients, little is known about the bioavailability of potassium in its different forms. We add potassium to our products in the form of potassium dihydrogen phosphate and potassium chloride. [32–35]

Chloride

There is no evidence on the bioavailability of chloride. However, chloride can be added to foods as sodium chloride ("table salt"), sodium chloride, and potassium chloride, the latter of which is added to our products. In healthy people, all forms of chloride are efficiently absorbed in the intestine. [36,37]

Calcium

Calcium can be added to foods in the form of calcium formate, calcium carbonate, and calcium citrate, among others. These forms contain 30.8%, 40.0%, and 24.1% calcium by weight, respectively. There is conflicting evidence about the relative bioavailability of calcium, but the differences in absorption are too small to be considered significant. We choose to use calcium carbonate to fortify our products, which has the highest percentage of calcium by weight. This form is absorbed most efficiently when taken with food, because calcium is dissolved by gastric juices and gastric emptying is slowed down. This is also the case with a Plenny meal! [38–42]

Phosphorus

Phosphorus absorption depends on both the total amount and type of phosphorus in the diet. The type of phosphorus can vary from organic to inorganic and from animal or plant sources. In general, 55–80% of phosphorus intake is efficiently absorbed. Availability of phosphate salts is approximately 70%, while availability of other forms is unclear. Jimmy Joy meals contain a combination of phosphate salts (potassium dihydrogen phosphate) and phosphorus in the form of Magnesium Phosphate Tribasic Pentahydrate FCC and Ferric Pyrophosphate to ensure that all your needs are met. [43–45]

Magnesium

Magnesium absorption from different forms generally ranges between 40 and 50%, with forms that dissolve well in liquid appearing to be absorbed better than insoluble forms. Absorption may be inhibited by the presence of phytic acid and phosphate, but on the other hand enhanced by the fermentation of soluble dietary fibers (which is present in our products). Still, it is unclear whether these interactions still apply with adequate intake. However, unabsorbed amounts are not a cause for concern. Up to 95% of that amount can eventually be reabsorbed by the kidneys in case of a magnesium deficiency. The form of magnesium in our products, Tribasic Magnesium Phosphate Pentahydrate FCC, contributes to both the phosphorus and magnesium content in our meals. [46–50]

Iron

Iron in food can be present in the form of heme and non-heme iron. Of these types, heme iron is absorbed more efficiently. This is due to specific transporters in the body that help transport this form more easily. Unfortunately, the main contributors of heme iron are animal products. Nevertheless, iron absorption can be improved by fortification, which can be done by adding substances such as iron(II) carbonate, ferric sodium phosphate, and ferric pyrophosphate. The latter has a high bioavailability of 83–94%. Another important advantage of ferric pyrophosphate is that, unlike other forms, it does not cause any changes in the taste and color of foods. These qualities are the reason why we use this form to fortify our meals – so that we can provide you with the right amount of iron! [51–59]

Zinc

Dietary zinc bioavailability is assumed to be 20% for predominantly vegetarian diets and 30% for diets rich in animal products. However, foods can be fortified by adding, for example, zinc citrate, zinc gluconate, and zinc oxide. Unlike zinc found naturally in foods, research has not determined whether there are differences between zinc forms in terms of absorption, bioavailability, or tolerability. However, a recent study found that zinc absorption was similar for zinc citrate and zinc gluconate, and lower for zinc oxide. We use zinc gluconate for our Plenny meals. [60–62]

Trace elements

Copper

Copper can be added to foods in the form of copper lysine complex, cupric carbonate, cupric citrate, cupric gluconate, and copper sulfate. However, there are no studies that have compared the bioavailability of these forms in the human diet. In contrast, bioavailability in animal feed is high for copper sulfate and acetate and low for copper carbonate. We add copper to our foods in the form of copper sulfate. [63–66]

Manganese

Dietary manganese is poorly absorbed. More specifically, only about 3–4% of dietary manganese is absorbed. The extent of absorption depends on the form, i.e. manganese in meat and fish is better absorbed than in legumes. In addition, manganese can be added to enrich foods, in the form of manganese salts (manganese carbonate, manganese chloride, manganese citrate, manganese gluconate, manganese glycerophosphate, and manganese sulfate). However, no data are available on the relative bioavailability of these forms. We add manganese to our meals in the form of manganese sulfate. [67–70]

Selenium

Selenium can be added to foods in the form of sodium selenate, sodium hydrogen selenite, sodium selenite, L-selenomethionine, and selenium-enriched yeast. In these forms, selenomethionine is well absorbed, in the range of 76–100%. Selenate is absorbed more efficiently than selenite, but a significant amount of absorbed selenate is then lost through urine. Sodium selenite, which we add to our products, is absorbed to a lesser extent, but is retained better! [70–78]

Chrome

Food products can be fortified with chromium in the form of e.g. chromium sulphate, chromium picolinate and chromium chloride hexahydrate. Dietary absorption of chromium is considerably low, ranging from 0.4 to 2.5%, and this also applies to the other forms mentioned. Although research suggests that the proportion of chromium picolinate that is absorbed is higher than in other forms, there are some concerns about toxicity. For this reason, we use chromium in the form of chromium chloride hexahydrate. [47,79–84]

Molybdenum

There are only two forms of molybdenum that can be added to foods: ammonium molybdate (MoVI) and sodium molybdate (MoVI). However, no studies have examined or compared the bioavailability of these different forms. On average, EFSA determines a bioavailability of 75%. This value takes into account the possibility of varying bioavailability and is integrated with the determination of the reference intake (RI) for molybdenum. In our products, molybdenum is added in the form of sodium molybdate. [85–88]

Iodine

Iodine can be added to foods in the form of e.g. sodium iodide, sodium iodate and potassium iodide, the latter of which is added to our Plenny meals. The existing evidence on the bioavailability and absorption of the different forms is limited. However, a small study has shown that humans absorb potassium iodide almost completely, i.e. 96.4%! [89,90]

Antinutrients and interactions between compounds

It is not just the quality of micronutrients that is important to consider, because some micronutrients interact with each other, both positively and negatively. For example, calcium limits the absorption of heme iron and non-heme iron, while vitamin C promotes the absorption of non-heme iron; vitamin D ensures that calcium is properly absorbed and is needed to store calcium in the bones; a high intake of iron, zinc, molybdenum and vitamin C inhibits the absorption of copper; and high dietary iron levels are associated with lower manganese absorption. These different interactions have of course been taken into account when we calculated the necessary amounts of micronutrients in our Plenny meals! [17,40,41,53,60,64,68,86]

Click here to view our entire range of products and benefit from well-considered quality and quantity of all micronutrients.

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